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fideo loco soup with chicken

(2 ratings)
Recipe by
Carolyn Haas
Whitewater, WI

I had a yummy noodle soup called Fideo Loco recently in Texas. I lightened it up by using chicken instead of the more usual beef. Also, used fewer noodles (fideo) than the Texas variety.

(2 ratings)
yield 8 serving(s)
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For fideo loco soup with chicken

  • 1 Tbsp
    olive oil
  • 1 c
    fideo ( or vermicelli cut into 1 in. pieces)
  • 1 c
    onions, chopped
  • 1 c
    red or green pepper, seeded and chopped
  • 1 md
    jalapeno, seeded and minced
  • 1/2 c
    carrots, sliced
  • 1 Tbsp
    minced garlic
  • 8 oz
    tomato sauce
  • 2 qt
    chicken broth/bouillon
  • 15 oz
    white beans (1 can, rinsed and drained)
  • 1 c
    corn, frozen or fresh
  • 6-8 oz
    chicken breast, roasted or grilled, chopped or shredded
  • 1 tsp
    sazon goya seasoning (or equivalent)
  • 2 Tbsp
    cilantro, chopped, for garnish

How To Make fideo loco soup with chicken

  • 1
    Heat oil in large saucepan over medium-high heat. Add fideo to saucepan and stir to coat with oil. Cook 2 minutes or until browned, stirring constantly. Add peppers, onion, carrots and garlic; cook 5 minutes or until vegetables are tender, stirring occasionally.
  • 2
    Stir in tomato sauce and chicken broth (or water and bouillon). Add beans. Reduce heat to medium-low, cover and simmer 10 minutes or until pasta is tender. Stir in chicken, frozen corn and seasoning. Cook until heated through. Sprinkle with cilantro to serve.

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